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Creamy Pepperoncini Chicken Skillet Delight
Alyssa

Creamy Pepperoncini Chicken Skillet Delight

Enjoy a creamy, tangy Pepperoncini Chicken Skillet with a rich sauce and juicy chicken, perfect for a quick, flavorful weeknight dinner.
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Ingredients Method

Ingredients
  

  • 2 tbsp butter: Adds richness and flavor forming the base for sautéing.
  • 2 lbs chicken cut into thin strips: Provides protein and acts as the main component of the dish.
  • 1 tsp sea salt: Enhances overall flavor; adjust to taste.
  • 1 tsp ground pepper: Adds a mild kick and depth to the dish.
  • 1 white onion diced: Contributes sweetness and aroma; it’s a staple in many savory dishes.
  • 2 tbsp garlic diced: Infuses savory notes and enhances the overall flavor profile.
  • ½ cup chicken stock: Provides moisture and richness to the sauce.
  • ½ cup roasted red pepper drained and sliced: Adds a burst of color and a mild, sweet flavor.
  • 1 cup heavy cream: Creates the creamy texture that makes this dish indulgent.
  • ½ cup parmesan cheese shredded: Adds a savory, salty element that complements the other flavors.
  • 1 tbsp Italian seasoning: A blend of herbs that infuses the dish with aromatic notes.
  • ½ cup pepperoncini peppers drained: The star ingredient that brings tanginess and a slight heat.

Method
 

  1. In a large pan, melt 2 tbsp butter over medium-high heat. Let the butter melt completely until it starts to bubble.
  2. While the butter is melting, season 2 lbs chicken, cut into thin strips with 1 tsp sea salt and 1 tsp ground pepper. Make sure the chicken is well-coated.
  3. Add the seasoned chicken to the pan. Cook for about 8 minutes, turning occasionally until the chicken is nicely browned. It doesn’t need to be fully cooked through at this point.
  4. Once browned, remove the chicken from the pan and set it aside.
  5. In the same pan, add 2 tbsp diced garlic and 1 diced white onion. Sauté for about 5 minutes until the onion is translucent and fragrant.
  6. Pour in ½ cup chicken stock and add ½ cup roasted red pepper, drained and sliced. Allow the mixture to simmer and reduce by half for about 5 minutes.
  7. Turn off the heat, and stir in 1 cup heavy cream and ½ cup shredded parmesan cheese. Whisk everything together until it’s well blended.
  8. Return the pan to medium-high heat, and add 1 tbsp Italian seasoning, ½ cup drained pepperoncini peppers, and the cooked chicken back into the pan. Mix well.
  9. Cook until the sauce reduces and the chicken reaches an internal temperature of 165°F (about 5-10 more minutes). If the sauce becomes too thick, add a bit more chicken stock to adjust the consistency.
  10. Serve hot, accompanied by your choice of rice, pasta, or fresh vegetables to soak up the creamy sauce.